Spinach and Ricotta Quiche with Roasted Tomatoes and Onion Blossoms

Over Easter weekend we attended two different pot-lucks, one was a Slow Food pot-luck on Crosby’s Seafood’s dock near Folly beach and the other was an Easter Egg hunt for my daughter and her friends. I took care of my pot-luck duties at the same time by making two quiches, which are perfect pot-luck food. No, I didn’t make my own crust, which I did not mention at the Slow Food pot-luck, they may have thrown my quiche to the dolphins swimming in the canals.

Despite my store bought pie crust and Sorrento ricotta cheese, the rest of my quiche jived with the Slow Food philosophy. Cherry Tomatoes, onion blossoms and spinach all organic and from Joseph Field’s farm on John’s Island, where we have a CSA. Local and organic.

Spinach & Ricotta Quiche with Roasted Tomatoes & Onion Blossoms

1 pie crust (always better if you make your own, but no one’s gonna hate if you buy one at the store)

onion blossoms, if available (substitute 1/4 of an onion, finely minced)

Preheat the oven to 400°. Wash and halve the tomatoes before tossing them on a baking sheet with 1 tbsp of extra-virgin olive oil and a pinch of salt. Roast the tomatoes for 5 to 10 minutes, until they have shriveled and browned a bit.

Separate the egg whites from the yolks into separate bowls. Add spinach, ricotta cheese, parmigiano reggiano, nutmeg, salt, pepper, basil and onion (if using onion) to the bowl with the yolks. Beat the egg whites until they peak, and with the same mixer, mix the yolks with the cheese until well blended. Fold the egg whites into the mix and pour in the pie crust. Arrange the roasted tomatoes and the onion blossoms (if using) on top of the ricotta-spinach mix. Set the pie on the middle rack of the oven and bake for about 45 minutes or until the crust is golden brown and the eggs are cooked through.

Remove from the oven and allow to cool for about 10 minutes before serving. Can be also be served at room temperature.